In summer, we can’t get enough of backyard-grilled burgers.
But for a real treat, think patties of a different sort.
Pork ones, fragrant with a profusion of fresh herbs, and enveloped not in a big bun, but swaddled in a crisp lettuce leaf.
“Chiang Mai Pork Patties” brings a taste of Thailand to you.
The recipe is by cookbook author Naomi Duguid, a Southeast Asian food expert who has traversed Asia to find authentic, traditional dishes. It’s a featured in the new cookbook, “Cooking Light Global Kitchen” (Oxmoor), of which I received a review copy. The cookbook was written by veteran cookbook author David Joachim, whom I’ve had the distinct pleasure of judging the Pillsbury Bake-Off with on a couple of occasions.